With Roots

From Scratch exists to serve spirited individuals passionate about food. We ensure our thoughtful restaurants concepts are as fresh as the ingredients we choose to use. Dining with us will engage every sense while authentically fitting within the communities they occupy.

People can eat anywhere, but they choose to dine with us. It’s our job to continue making that choice easy.

Overhead shot of the bar at Provender Hall
Black and White photo of someone pulling vegetables from a garden while wearing gloves
Our Beginning

From Scratch roots began in Arlington, Texas, where Marcus Paslay developed a deep passion for good food, hunting, and harvesting from the land.

Culinary Education

Twenty two years later he earned his degree from the Culinary Institute of America in Hyde Park, New York in May 2006.

Marcus Paslay standing in Clay Pigeon wearing a blue shirt and a black apron
National Mentorship

Paslay then honed his culinary skills in various places of Alaska, Four Seasons in Vail, Hawaii, and Rough Creek Lodge in Glen Rose, Texas, Canlis in Seattle, and Neighborhood Services in Dallas.

Enter Clay Pigeon

Paslay opened Clay Pigeon in 2013 to much success and has since been featured in local and national media, including, CBS This Morning Saturday, The Dallas Morning News, Food & Wine, USA Today, Men’s Journal, Men’s Health, Good Day Fox 4, Fort Worth Star-Telegram, Texas Monthly, Fort Worth Texas Magazine, D Magazine and more. Zagat named him one of 16 chefs redefining Texas cuisine.

Moody shot of restaurant interior at Piatello
Piattello Follows

In January 2017, Paslay opened his second restaurant, Piattello Italian Kitchen, in Fort Worth’s new Waterside development. As a nod to Paslay’s first restaurant, Piattello, meaning “plate” in Italian, also refers to the term “clay pigeon.”

Exterior shot of Provender Hall
Provender Planted

Chef and restaurateur Marcus Paslay (Clay Pigeon, Piattello Italian Kitchen, Walloon’s) brings a from-scratch sensibility and distinct culinary vision to the Stockyards’ Mule Alley development with Provender Hall.


Concepts Inspired
by Communities

Our philosophy is simple. We create restaurants inspired by communities. We exist to create inventive cuisine with international inspiration, environments that invite conversation, and service that educates and excites. Our passion is for pleasing palettes and connecting people, and taking care to cultivate a staff with diverse backgrounds, tastes, and talents. We keep it fresh, from our ingredients to our concepts, and never launch the same restaurant twice.

Couple enjoying dinner at a restaurant

We Exist To

Elevate the culinary scene of Fort Worth with our
seasonal from-scratch restaurant concept.


    We exist to serve spirited individuals passionate about food and the emotional experience of dining.


    We believe in great food and better company. We deliver an experience you can see yourself in.

  • Copper From Scratch Hospitality and oxen in an arched frame

Meet the Team

Our success in business is our people, notable for their
passion, excellence, and grit.

  • Marcus Paslay

    Executive Chef & Owner

  • Headshot of Scott Lewis in a Chef's Coat and Piatello baseball cap

    Scott Lewis

    Executive Chef

  • Headshot of Kellen Hamrah in a suit

    Kellen Hamrah


  • Russell Kirkpatrick

    Director of Operations

Feed Your Soul &
Be a Part of Something Special

Be Seen and Create Memories in a From Scratch Kitchen.